Monday, September 21, 2009

Zesty Crawfish Casserole

A little backstory before I post this recipe. I made my Mom's Zesty Crawfish Casserole for "supper" last night and posted on facebook how much I love to cook things I was raised eating. Apparently, my Mom's culinary talents are well-known and I was asked to post the recipe. Well, as this is too much for a status update, I chose to add to my blog. If you are on the fence---TRY THIS! It is really good.

1 small pkg. saffron rice
2 stalks celery, chopped
1 bell pepper, chopped
1 cup chopped onion
1 stick butter (health nut here uses 1/2 stick-still tastes good to me!)
1 can Rotel tomatoes (spice to your liking)
1 lb crawfish tails
1 can cream of mushroom soup (use the lowfat--you'll never know)
grated cheddar cheese

Cook rice according to package directions. Preheat oven to 325 degrees. Saute celery, bell pepper, and onion in butter. Add tomatoes and simmer 10 minutes. Combine cooked rice, tomato mixture, soup and crawfish in 9 X 13 casserole dish. Sprinkle with cheese. Bake at 325 for 30-40 minutes--until bubbly and DELICIOUS!


1 comment:

Emery Wilkerson said...

I am going to make this sometime over the next few days! It sounds SO good!!! Thanks!!